Chicken Parmesan Sliders
Little sliders with crispy breaded chicken, marinara and shredded parmesan.
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 large boneless skinless chicken breasts
- 1 cup Italian seasoned panko bread crumbs
- 1/2 cup parmesan, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- a pinch of salt and black pepper
- 1 cup all purpose flour
- 2 large eggs
- 1 tablespoon whole milk
- 1 cup marinara
- 4 ounces mozzarella or parmesan, shredded
- slider buns
- 1 cup arugula
Instructions
- In the first shallow bowl, combine 1 cup of panko, 1/2 cup of parmesan, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and a pinch of salt and black pepper
- In a second shallow bowl, whisk 2 large eggs with 1 tablespoon of whole milk and season with salt and black pepper
- In a third shallow bowl, add 1 cup of flour, season with salt and black pepper and set all three bowls aside
- Thin slice the chicken breast into 4 portions
- Season chicken with a pinch of garlic powder, onion powder, salt and black pepper
- Place a large skillet over medium heat and add 3 tablespoons of olive oil and 3 tablespoons of butter to the skillet
- One at a time, dust the chicken with flour, dip in the eggs and then coat with panko
- Place the coated chicken in the skillet and cook without moving the chicken until the bottom is a deep golden brown
- Flip the chicken and reduce the heat to medium low
- Spoon a bit of marinara onto each chicken breast and top with shredded mozzarella or parmesan
- Cover the skillet and continue to cook until the chicken is cooked through and the cheese is melted
- Assemble sliders by adding marinara onto the base slider buns and placing one piece of chicken on each slider roll and topping with arugula